Soft and Chewy Double Chocolate M&M Cookies

Toward late October, my friends and I co-hosted a Halloween bash.  I was in charge of dessert and, after sifting through zillions of cookie recipes, decided to try these.  They were a HUGE hit.  I made two batches and they were almost all gone before the end of the night.  The subtle crunch of the M&M shells contrasted beautifully with the cookie base.  Winner, winner!
From Tracey's Culinary Adventures

INGREDIENTS

1 1/4 cups all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup mini M&Ms





DIRECTIONS

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the mini M&M's.

Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 8 minutes (rotating the baking sheets halfway through if you're doing both at once) or until the edges of the cookies are set (the centers may look underdone - don't overbake!). Allow the cookies to cool for a few minutes, then remove them to wire racks to cool completely. Repeat with all of the dough.

Makes about 2 dozen cookies.

 

Easy Maple Granola

 
First of all, I hope everyone has had a lovely Easter holiday!  I have been a busy little bee the last few days.  See, I'm graduating (WOOHOO!!!!!!) with my masters' in May, and was feeling the mid-semester crunch.  I decided on Thursday that I might feel better if I just wrote out a to-do list with due dates for both of my classes the rest of the semester so that I could quantify my stress instead of stressing without bound.  :-)

Once I did that, it all started to seem more manageable.  I started tackling my to-do's and before I knew it, I had read four chapters, taken 3 tests, knocked out 2 major projects, and written 3 papers. 

Like a boss.

So now all that stands between me and my M.Ed. has been pared down to 6 lines on a to-do list.  (Two of them are going to be pretty intense, but we're just going to ignore that for now.)

After all that work, I retreated to the kitchen to whip up some homemade granola.  Except I couldn't find the recipe I usually use.  (Darn!)  It turned out to be a blessing in disguise- the new version I found has a fraction of the oil and cooks up in less than 1/3 the time of my usual.  (And fewer dirty dishes!  Heckyesscore!!!)

This recipe is forgiving, so if you want to throw in a few extra almonds or add some pecans or walnuts, knock yourself out.  I did!

Minimally adapted from Cafe Sucre Farine, Originally from Barefeet in the Kitchen

INGREDIENTS
2 cups old fashioned rolled oats
1 cup sliced almonds
½ teaspoon salt
½ cup pure maple syrup
1 Tbsp vegetable oil
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat the oven to 350˚F. Line a large baking sheet with parchment paper.

2. Stir together all ingredients to coat thoroughly. Spread across the parchment paper and bake for 15-18 minutes, stir the mixture after 10 minutes and spread across the tray again before returning to the oven.

3. Let cool completely before transferring to an airtight container. Use as a topping on yogurt or fresh fruit, oatmeal or for a quick, healthy snack.

Texas Sheet Cake

I sampled a bit of Texas sheet cake at a recent potluck and was hooked immediately.  The icing is poured over the cake while it's piping hot, allowing it to seep into the upper portion of the cake.  The result is a fudgy delicacy that would remind you of molten chocolate cake.  It feeds a ton of people and can be easily thrown together in a pinch.

FYI, I would use cocoa powder rather than flour to coat the pan after greasing next time.  The flour can create a rather unsightly base to your cake.

Also, my jelly roll pan was a little bigger than called for in the recipe.  I baked the cake portion for 12 minutes and it was done.

From The Sisters Cafe

Cake
Bring to a boil:
1/2 c. butter
1 c. water
4 TB cocoa

Mix and add:
1/2 c. buttermilk (or 1/2 c. sour cream)
2 eggs, beaten
1 tsp vanilla

Add:
2 c. flour
2 c. sugar
1/4 tsp salt
1 tsp soda

Beat well. Pour into a greased and floured jelly roll pan (approx. 11 X 7).  Bake in a preheated 400 oven for 15 minutes.

Icing
Bring to a boil:
1/2 c butter
6 TB milk
4 TB cocoa

Add:
4 c. powdered sugar
1 tsp vanilla
dash of salt

Spread icing on cake while cake is still warm.

28 by 28: Panna Cotta

I included Panna Cotta on my 28 by 28 list because I thought it looked intriguing.  I had never actually tried it before, so I was a little concerned that it would come out tasting like cream-flavored Jell-o.  Thankfully, that wasn't the case!  It's basically an eggless custard that is so smooth, rich, and creamy you won't be able to get enough of it. 

With such a simple ingredient list, it's important to be mindful of freshness and quality.  According to Mark Bittman, you can freeze the leftovers and thaw them for 20 minutes before serving for more of a Philadelphia-style ice cream consistency and flavor.

And don't sweat if you don't have custard cups- I used a muffin tin.  : )

From Mark Bittman, via the New York Times

INGREDIENTS

3 cups cream, or 1 1/2 cups cream and 1 1/2 cups half-and-half
1 envelope (1/4 ounce) unflavored gelatin
1 teaspoon vanilla extract (or to taste) or 1 vanilla bean
1/2 cup sugar

DIRECTIONS
1. Pour 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely.

2. If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3. If using vanilla bean, cut it in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes.

3. Remove vanilla bean, if you used it. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours.

SoCo Cherry Cordials for Dad

My dad doesn't eat many sweets, but he can't seem to resist the Queen Anne Cherry Cordials that come out around Christmastime.  I whipped up a batch of homemade cherry cordials to bring him for Fathers' Day, and boy are they delicious!  I opted to bathe my cherries in a bit of Southern Comfort, but you can choose any liquor you like. 

Things I learned by making chocolate cherry cordials:

- Some food is just magical! I was skeptical, but the thick fondant really did liquify, and within a day at that.
- Fondant burns hurt like you would not believe. I'm currently nursing a wicked blister on my right pointer finger, which has made note-taking a little more challenging than usual.
- Scraping fondant is quite the workout!

And a few notes: 
-  I could not find maraschino cherries with stems, so I dipped my cherries with a toothpick.
-  It helps to have an extra set of hands around during the fondant-working and chocolate-dipping stages.
-  You will get tired while working the fondant.  It's okay to take a break! 
-  I found these pictures of the fondant-making process very helpful, although this recipe produces a fondant with a pink hue due to the inclusion of cherry juice.  (Remember, it's okay to take a break!)
-  The longer you soak your cherries, the stronger a liquor flavor they will have.  I soaked mine for two hours and the flavor comes through well but is not overpowering.
-  Make sure that there are no holes in your chocolate covering, or the liquified fondant will leak out.  You may find it necessary to remelt some chocolate and fill in some gaps as they dry.
 
From Serious Eats

INGREDIENTS

To soak the cherries:
24 maraschino cherries with stems
3 tablespoons Southern Comfort, or liquor of choice

For the Fondant:
1 cup granulated sugar
1/3 cup water
4 tablespoons liquid from maraschino cherry jar
1 tablespoon light corn syrup

To Dip the Cherries:
8 ounces bittersweet chocolate, finely chopped

DIRECTIONS
1. Place cherries in small bowl with liquor. Cover and rest two to twelve hours, stirring occasionally.

2. Place cherries on paper towel lined pan to dry, standing each cherry upright. In small saucepan, combine sugar, water, cherry juice, and light corn syrup. Cook over medium heat, stirring to dissolve sugar. When mixture comes to boil, stop stirring and continue to cook until mixture registers 240°F on instant read thermometer, occasionally brushing edge of pan with water to dissolve crystals.

3. Pour sugar syrup onto a rimmed baking sheet set over a towel, and let cool until just barely warm, about 25 minutes. Using a pastry scraper (or sturdy metal spatula!), scrape syrup up and over itself. Continue this motion while moving mass of thickened syrup back and forth across pan. Syrup will begin to thicken as it cools. Use offset spatula or to remove buildup from pastry scraper as needed. Continue working fondant until mixture begins to turn from translucent to opaque, about 15 minutes.

4. Continue to work mixture back and forth across baking sheet until it begins to thicken considerably, to the point of becoming a thick paste, about 15 minutes more. Transfer fondant to small saucepan and set over low heat, stirring until just melted. Remove from heat.

5. Line baking sheet with parchment paper and set aside. Holding cherry by the stem, dip in fondant to coat, and set on prepared sheetpan. Remelt fondant if it thickens before cherries are finished being dipped. Let fondant dry onto cherries, about 10 minutes.

6. Place chocolate in heatproof bowl set over pan of barely simmering water. Stirring gently, heat until about half of chocolate is melted. Remove bowl from heat and continue to stir chocolate until completely melted.

7. One by one, dip fondant covered cherries in chocolate, covering completely and then allowing excess chocolate to drip from cherry. Set each cherry back on parchment lined sheetpan. Chill at least 48 hours before serving.  As the cordials chill, the fondant will liquify into a sweet syrup.

 

Sugared Pecans

After a hectic week of preparations, school is out for summer!  There's no feeling quite like that first Monday morning you wake up and realize you've got nowhere to be.  :-)  I plan to throw myself at several cooking and sewing projects over the next two and a half months, so stay tuned!

Speaking of cooking, let's talk about today's treat!  Maybe it's just a southern thing, but it seems like every mall, craft show, gun show, carnival, and holiday market has at least a couple peddlers stirring giant vats of candied pecans.  The aroma usually hits my nose about two steps in, and I find myself turning out my pockets and digging in my purse for loose change.

I cooked up some sugared pecans of my own this afternoon, and I'm proud to say they were just as delicious as any I've had out.  Be sure to come back tomorrow, as I'll be sharing a dinnertime recipe featuring these little guys.

From Southern Food

INGREDIENTS
1 egg white
1 cup brown sugar
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla extract
3 cups pecan halves

DIRECTIONS
Beat egg white until foamy; slowly beat in the brown sugar and flour. Add salt and vanilla flavoring, then fold in pecans. Transfer pecans to a greased baking pan and bake at 250° for about 45 minutes.

Chocolate Sour Cream Bundt Cake with Chocolate Ganache

she

answers by the second ring

is

quilter, baker, meatloaf-maker

my

Encourager, no matter what

Mom

Happy Mothers' Day to all the moms out there, but especially to my own.  

Now go bake yours some cake.  She deserves it.  :-)

Adapted from Leite's Culinaria, originally from Bi-Rite Market's Eat Good Food

INGREDIENTS

For the cake:

1 cup (2 sticks) unsalted butter, plus more for the pan

1/3 cup cocoa powder

1 tsp salt

1 cup water

2 cups all-purpose flour, plus more for hte pan

1 3/4 cups sugar

1 1/2 tsp baking soda

2 large eggs

1/2 cup sour cream

1 tsp vanilla

For the ganache:

4 oz bittersweet chocolate, finely chopped

3 tbsp white sugar

1/2 cup heavy cream

DIRECTIONS

Make the cake:

 1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the ganache:

5. Just before glazing the cooled cake, place the chopped chocolate in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.

6. Drizzle the ganache over the cooled cake, allowing it to drip down the sides.

28 by 28: Luby's No-Bake Fluffy Cheesecake

Of all the dishes on my 28 by 28 list, the Luby's Fluffy Cheesecake (aka Cream Cheese Pie) was the one I'd been most looking forward to trying.  Growing up, there was no greater treat than a slab of this delicious graham-cracker covered goodness, and I wondered if an in-home rendition would do it justice.  I am happy to say that it did!  I found the official recipe on a Texas Monthly message board and have scaled it down for a single pie.  While the original recipe calls for a "graham cracker crust," don't make the mistake of throwing all that decadence in one of those pre-fab cardboard crusts from the grocery store.  A homemade crust, thrown together with a few common ingredients and lightly baked, is an absolute must.

Notes:
I have made this pie several times now and it turns out delicious every time.  I have had a couple of questions about why my slice looks a little wilted in this picture.  When I made it that time, I sort of forgot to pre-whip the cream before adding in the other ingredients (Whoops!).  That made it much softer than usual.  If you follow the directions as written, you will end up with the same lovely texture as the slices you buy at Luby's.
 
Graham Cracker Crust
Adapted from Allrecipes

INGREDIENTS
1 1/2 cups finely ground graham cracker crumbs
2 tbsp white sugar
1/3 cup butter, melted

DIRECTIONS 
1.  Mix graham cracker crumbs, sugar, and melted butter until well-mixed. Press mixture into an 8 or 9 inch pie plate. 

2.  Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool before filling.

No-Bake Fluffy Cheesecake, aka Cream Cheese Pie
From the kitchen of the Kerrville, Texas Luby's, via Texas Monthly

INGREDIENTS
3/4 cup sugar
1/4 pound butter (or oleo), room temperature
1.5 8-oz. packages cream cheese
1/4 Tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
1 cup whipping cream, whipped
Graham cracker crust (see above)
Graham cracker crumbs for topping

DIRECTIONS
Cream together first three ingredients until fluffy. Blend in lemon juice and vanilla extract. Add the whipped cream. Pour into a graham cracker crust and sprinkle top with graham cracker crumbs. Chill 3 or 4 hours.

Heimburger Bakery Gooey Butter Cake

There exists a hallowed, once-a-quarter tradition at my school called Fat Friday.  And, though you're not allowed to show up in your best "fat day" sweats, it's certainly a good excuse to rock them the next day.

Each Fat Friday, two grade level teams provide lunch for the entire staff.  It's quite a production, with over-the-top decor and entrees, sides, and desserts as far as the eye can see.  It was my turn to contribute this past Friday, and my husband can tell you that I spent about a week fretting over what I was going to bring.

And then it hit me- Gooey Butter Cake.  Now, granted, I'd never tasted the stuff in my life, but a certain recipe comparison post over on Chickens in the Road had me intrigued.  The smell as I was pulling the finished cake out of the oven was hard to resist.  (As in, I hovered over the thing with a fork and butter knife for about five minutes until my husband assured me that, "YES, Lauren, it's going to be obvious no matter where you steal your sample.")

Good man, that one.

Anyway, I made a beeline straight for this dish during our Fat Friday lunch and dug in.  It was worth the wait- sweet, buttery, and rich with the most delicate crust.  It would almost remind you of those stolen spoonfuls of sugar cookie dough from childhood.

As seen on Chickens in the Road, originally appeared in St. Louis Days, St. Louis Nights, a St. Louis Junior League cookbook

INGREDIENTS

Crust
1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter, softened

Filling
1 1/4 cups granulated sugar
3/4 cup butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
powdered sugar

DIRECTIONS

Preheat oven to 350-degrees. In a mixing bowl, combine the flour and sugar to prepare the crust. Cut in butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9 x 9 pan (or a 9.5 inch round pie plate).

To prepare the filling, beat the sugar and butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add the flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.

Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan.

Maple Pecan Fudge

So I'm a little behind the times. Yes indeed, there are a few Christmas posts I haven't gotten around to yet. Sort of like the Christmas tree that's still gracing my living room.

Yes, in February. Don't judge.

Anyway, my parents spent some time in Canada a few months ago and became enamored with maple flavor. (They even brought me back some maple syrup and maple spread, which is the bees' knees if you weren't aware.) As soon as they got back into the States, my mom started talking about replicating some maple fudge they tasted on their trip.

Lucky me, she shared. :-) And I'll tell you, this stuff is delicious. It didn't last long around our house and I'm looking forward to trying it again soon.

From Mom

INGREDIENTS

2 TB and 1/2 tsp unsalted butter, divided use

1 c pure maple syrup, preferably dark amber

1 1/2 cups heavy whipping cream

2 1/4 cups sugar

2 TB light corn syrup

pinch of salt

1 tsp vanilla extract

3/4 cup chopped pecans, toasted

1/4 tsp pure maple extract, optional

DIRECTIONS

Line an 8-inch square baking pan with aluminum foil that extends over the sides, then butter the foil with the 1/2 tsp butter. Set aside. (You can actually wait till later to do this while it is cooling.)

In a 3-qt. heavy saucepan over medium heat, cook the maple syrup, cream, sugar, corn syrup and salt until the sugar dissolves, stirring gently and constantly with a wooden spoon just until mixture comes to a boil. After it begins to boil, place a buttered thermometer in the pot; cook without stirring until the mixture reaches 238 degrees. (It takes a while to start boiling, 5-10 minutes.)

Remove the pan from the heat and place on a rack to cool; add 2 TB butter but DO NOT STIR. Let the syrup cool to 110 degrees. (May take up to two hours.)

Once it reaches the desired temperature, add vanilla and maple extracts and beat with a mixer. (I use my hand held mixer.) Beat until the fudge loses its shine and lightens in color and becomes much thicker. (About 10 minutes) Once thickened, work quickly to stir in pecans and pour into prepared pan. Avoid scraping the sides of the pot to avoid grainly fudge.

After it has set, remove the fudge from the pan by lifting out the aluminum foil; invert and cut into 1-inch squares.

* After it reaches 238 degrees, you can transfer the mixture into a metal bowl of a stand mixer, and let cool to 110 degrees. Continue as above. Avoid overmixing.

I can watch it better using a handmixer.

**Make candy only on a clear, low humidity day or it will not set up.

Baked Cinnamon Sugar Chips

I made a big batch of crockpot carnitas for tacos earlier this week and asked The Google what I should do with my leftover stack of flour tortillas.  These kid-friendly baked dessert chips were at the top of my results list and I knew the Mister and I wouldn't be able to resist.  They were so easy to make, and the final product was lightly crisp with a delicate flavor reminiscent of cinnamon rolls.  A quick side of dulce de leche for dipping sealed the deal.

Baked Cinnamon Sugar Chips
From Our Best Bites

INGREDIENTS
Flour tortillas
Melted butter
3/4 cup sugar
4 tbsp cinnamon

DIRECTIONS
1.  Preheat oven to 350.

2.  Combine cinnamon and sugar in a small bowl and mix well.  Brush one side of each tortilla with melted butter and top with a generous sprinkle of cinnamon sugar.  Cut each tortilla into 8 wedges with a pizza cutter.  Reserve any remaining cinnamon sugar for other purposes.

2.  Bake until light golden brown and crisp, 10-12 minutes.  Serve with dulce de leche for dipping.

****************************

Dulce de Leche

INGREDIENTS
1 can of Eagle Brand sweetened condensed milk

DIRECTIONS
1.  Remove the can label and place the unopened can at the bottom of a large stockpot.  Fill the pot with water and bring to a boil.  Cover and reduce heat.  Simmer 90 minutes.

2.  Remove from water and allow to cool completely before opening.

***It is very important for the can to remain submerged underwater for the entire cooking time.  If water evaporates, exposing part of the can, it could explode.  I used my 8 quart soup pot and checked periodically to make sure there was plenty of water remaining in the pot.

Brownies Two Ways, Take 2- German Chocolate Brownie Bites

Okay okay, I confess- I held out on you a little with yesterday's post.  As awesome as homemade brownies are, it was actually the German chocolate frosting in Nicole's recipe that drew me in.  When I came across it, my partner teacher's birthday was just days away.  She's a huge fan of German chocolate frosting, so I knew this twist would be the perfect birthday treat for her. 

I upped the cute factor by baking the brownies in a mini-muffin pan.  A dollop of indulgent coconut-y goodness later, I was set for the party.  The birthday girl loved them and happily packed up the remainders to share with her family.

Converting standard pan brownies to brownie bites, from Ehow:

DIRECTIONS

1. Select your favorite brownie recipe. Cake type brownies work best for this recipe. Fudge brownies may not cook properly.

2. Prepare your brownie mix according to the recipe directions.

3.  Scoop the brownie mix into a lightly greased mini muffin tin with a tablespoon size cookie scoop.

4. Bake in a 350 degree oven for about 12 to 15 minutes. If your recipe specifies a different temperature and time, you can cut the cooking time in just under half. Be careful not to overcook the brownie bites as they will become crispy when overcooked. A toothpick entered into the center of one brownie bite should come out clean and not sticky

5.  Allow the brownie bites to cool before removing. Try twisting them out by hand or using a butter knife to help remove them. Removing the brownies too soon may cause them to crumble.



German Chocolate Frosting
From Kraft


INGREDIENTS

4 egg yolks

1 can (12 oz.) evaporated milk

1 1/2 tsp vanilla

1 1/2cups sugar

3/4 cup butter 

1 pkg (7 oz.) Baker's Angel Flake Coconut (2-2/3 cups)

1 1/2 cups chopped Pecans

 

DIRECTIONS

1.  Beat egg yolks, milk, and vanilla in large saucepan with whisk until well-blended.  Add sugar and butter.  Cook over medium heat for 12 minutes, or until thickened and golden brown, stirring constantly.  Remove from heat.

2.  Add coconut and pecan pieces; mix well.  Cool to desired spreading consistency. 

Blog Swap: Brownies Two Ways, Take 1

It's blog swap time!  During a swap, several bloggers put their names into a pot and you are randomly assigned a blog to cook from.  This round, I was matched with Nicole over at Cookies on Friday.  I enjoyed checking out all her goodies, but inspiration struck when these from-scratch brownies appeared on my screen. 

With real chocolate melted right into the batter, they were everything I'd hoped for and more.  Stay tuned for Take 2 tomorrow!

Adapted from Cookies on Friday, originally from  America’s Test Kitchens Family Cookbook

INGREDIENTS

8 oz quality bittersweet chocolate, chopped (I used semisweet instead)

8 tablespoons butter, cut into pieces

3 tablespoons cocoa powder

1-1/4 cups sugar

3 eggs

2 teaspoons vanilla

½ teaspoon salt

1 cup flour

Preheat oven to 350 degrees.  Grease an 8-inch square pan.

Melt the chocolate and butter in a double boiler or in the microwave.  (For the microwave method, heat chocolate and butter at 50% power for 1-3 minutes or until melted, stopping frequently to stir.)  Allow mixture to cool until warm but not hot.

Whisk the cocoa powder, sugar, eggs, vanilla and salt together in a large mixer bowl until combined, about 15 seconds. Whisk in the chocolate mixture until smooth. Stir in the flour until no streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35-40 minutes.

Allow pan to cool on a wire rack.

(Oh My Darling) Clementine Smoothies

 
I've talked before about my grandparents' incredible green thumbs.  From cucumbers, squash, and potatoes to lemons bigger than grapefruits (literally!), they  grow anything and everything.  Each time I visit, my grandpa is sure to send me home with a sack full of something delicious.  As we left our Christmas gathering, he gave us a mess of the sweetest, juiciest Clementines I've ever eaten.  We enjoyed most of them straight from the fridge, and the rest in the form of these creamsicle-inspired smoothies.  Yum!

Don't have Clementines?  Substitute 2 small, seedless oranges instead.

An Ommy Noms Original

INGREDIENTS
3 Clementines, peeled
1 banana
1/2 cup yogurt (I used Greek yogurt)
1/2 cup milk
6-7 ice cubes

DIRECTIONS
1.  Combine all ingredients in a blender and pulse until smooth and well-incorporated.  Pour into glasses and enjoy!

World's Best Sugar Cookies

 
You know how we tend to associate certain tastes and smells with special times in our lives?  Well readers, this is what Christmas tastes like to me.  As a child, I looked forward to helping Mom roll out these sugar cookies each winter.  I always had my own assortment of cookie cutters and decorating sugar to choose from, and I relished each crumb of my creations.  When rolled-out, these cookies are thin and slightly crisp- perfect for decorating with royal icing.  These days, I usually make them with a cookie press, which yields a thicker, softer cookie.

From Mom

INGREDIENTS
1 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3 cups all-purpose flour

DIRECTIONS
1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat until well-blended. Stir in flour.

2. Cover and refrigerate at least one hour.

3. Preheat oven to 350.

4. For cut-out cookies, Roll out dough on lightly floured board or pastry cloth to 1/8-inch thickness. Cut with cookie cutters.  (To use with a cookie press, stuff dough into press and form cookies according to package directions.)

5. Bake on ungreased cookie sheet 10-12 min or until light golden brown. Cool and decorate as desired.

Yields about 6 dozen

Banana Bread Foster

Awhile back, I told you how much I love Gaido's, a historic seafood restaurant in Galveston, Texas.  A few weeks ago, Mr. Ommy Noms and I took a day trip to Galveston and made a beeline straight for the restaurant.  After stuffing ourselves full of shrimp and oysters, the Mister handed me a dessert menu and told me to pick one.  The winner was Banana Bread Foster, and we certainly did not regret the decision.  In fact, we loved it so much that I went to the gift shop and bought the cookbook!

To make this impressive dessert, a thick slice of moist banana bread is griddled in a brown sugar and rum butter until it develops a crisp candy-like coating.  It is then finished with homemade creme anglaise and ice cream. 

You can use any dense banana bread as a base for the dish.  (I used this one.)  Do be aware that this is not the most beginner-friendly recipe.  As written, the recipe calls to burn the alcohol off of the rum over high heat.  I wasn't comfortable with that technique, so I simmered it over medium-high for a few minutes instead.  In addition, there is a fine line between a perfectly caramelized coating and a burnt one.  Keep a close eye on the bread, checking after 1-2 minutes per side.

Adapted from Gaido's Famous Seafood Restaurant Cookbook
Serves 3 (Recipe has been scaled down)


INGREDIENTS
4 tbsp unsalted butter
1/2 cup packed brown sugar
4 tbsp rum
3 1/2-inch thick slices of dense banana bread
Ice cream and creme anglaise (recipe following)

DIRECTIONS
1.  Burn off the alcohol from the rum in a saucepan over high heat.  Reduce heat to medium when the alcohol has burned off.  Add the butter to the saucepan and stir to melt.  Add the brown sugar and mix well.

2.  Cook the banana bread slices in the butter mixture until a caramelized coating forms.  Turn to cook the other side.

3.  Remove to a plate and drizzle with creme anglaise.  Top with ice cream and enjoy!

*******

Creme Anglaise Ingredients

2/3 cup half-and-half
1/4 tsp vanilla extract (or 2-inch piece of vanilla bean, split)
2 egg yolks
3 tbsp sugar

Creme Anglaise Directions
1.  Bring the half-and-half and vanilla just to a boil in a heavy saucepan.


2.  Beat the egg yolks and sugar in a mixing bowl.  Add one third of the hot mixture to the egg mixture; stir well.  Stir the egg mixture into the half-and half mixture.  Cook over medium heat, stirring constantly, until the sauce coats a spoon.  Do not boil.


3.  Strain through a fine strainer in to a bowl and chill over an ice bath.  Cover and refrigerate for up to 4 days.

Merry Christmas! (And 'nanner bread!)

 

First of all, I would like to wish you and your family a very merry Christmas!  I've had an incredible two days with family and friends and I hope you've enjoyed the same.

Today, I am sharing an incredibly moist banana bread, complete with butter and heavy cream.  (Oh yeah!) Tomorrow, I'll be sharing an incredible way to take this banana bread from bake sale to upscale- so stay tuned!

From Gourmeted, originally from Maria H's Sphere

INGREDIENTS

5 tbsp butter

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

2 egg whites

1 tsp vanilla extract

1 1/2 cups mashed, very ripe bananas 

1 3/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1/2 cup heavy cream

optional: 1/3 cup chopped walnuts

DIRECTIONS

1.  Preheat oven to 350F. Use a non-stick or greased 9×5×3-inch loaf pan.

2.  Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add both sugar and beat well. Add eggs, egg whites and vanilla and beat until well-blended. Add mashed banana, beat for 30 seconds on high speed.

3.  Add all dry ingredients in a separate bowl and add this mixture to the banana mixture, alternatively with cream. Add walnuts, mix well.

4.  Pour batter evenly unto the prepared loaf pan. Baked until browned and toothpick inserted near center comes out clean, approximately 1 hour to 1 hour & 15 minutes.

5.  Cool completely and serve. To store, cover tightly with plastic wrap.  Bread becomes more moist after resting overnight.

Hot Chocolate on a Stick

Today was Polar Express Day at work- one of my favorite days of the school year.  After a morning full of reading, writing, and 'rithmetic, my students and I spent the afternoon watching Polar Express while sipping hot cocoa in our jammies.

It was also the afternoon of my teaching team's annual Christmas gift exchange.  I was planning to make homemade hot chocolate mixes for them, but I saw these little guys on Dainty Chef over the weekend and just couldn't resist the adorable presentation.  If you are in need of any last-minute homemade gift ideas, look no further.  They were quick to whip up and taste delicious.  (I kept one for myself, of course!)

Be sure to visit the Make and Takes link to find printable directions for your lucky hot chocolate recipients.

From Make and Takes, originally from King Arthur Flour, via Dainty Chef
Yields 36 squares

* For gluten-free recipients, use Eagle brand sweetened condensed milk and Kraft marshmallows.

INGREDIENTS
1/2 cup heavy cream
One 14-oz can sweetened condensed milk
3 cups semisweet chocolate
One 4-oz bar unsweetened chocolate (broken or chopped into smaller pieces)

For assembly:
Marshmallows
Wooden or cookie/lollipop sticks
Cellophane bags
Pretty ribbon

DIRECTIONS
1.  Prepare an 8x8 pan by lining it with parchment paper. Set aside. Heat the cream and sweetened condensed milk over medium-low heat until it starts steaming, stirring frequently. Remove from heat and add chocolate. Stir and let sit for 10 minutes. After ten minutes, put the chocolate mixture back on medium-low heat and stir with a whisk until chocolate is completely melted and shiny. Pour chocolate into prepared pan and spread chocolate as level as you possibly can. Let sit overnight (12 hours or so).

2.  Remove chocolate from pan and cut, top side face down, into squares. Divide the block into sixths each direction, so your squares will be a bit larger than 1″ x 1″. Use a long, thin knife. Heat the knife under hot water, wipe dry with a towel or paper towel, make a few cuts, then repeat the knife-heating procedure.

When ready to use, stir into 3/4 cup of piping hot milk until melted and well-combined.

Three-Ingredient Grape Sherbet

Okay, so I'm about as attention-deficit (deficient?) as they come.  When I was a kid, I'd go to my room to make up my bed, but then I'd notice my closet door was open.  So I'd walk over to close it and spot that Bop-it I hadn't played in a couple of months.  By the time I got through playing a few rounds of that, I'd set it down only to glimpse the sleeve of my missing favorite t-shirt hiding behind a pile of yearbooks.  So I'd try it on and prance my preteen self in front of the mirror before sprawling out on the floor to flip through the yearbooks.  But then I'd stumble across a picture of dear friend Betty-Sue ("Wonder how she's doing these days?") and go BACK to the closet for stationery and my gel pen set.

By the end of my bed-making expedition, I'd walk out of my room wearing different clothes with a sealed envelope in hand, the contents of my closet scattered hither and yonder, and my bed as unmade as the day it was purchased.

True story.  My mother can attest to this.  (Mom?  You out there?)

So that should explain, at least in part, how I went to Kohls.com to buy a bathrobe last weekend and wound up on a Google results page for "Why in the world have I never seen grape ice cream?"  (As it turns out, the majority of the grape flavor is contained within the skin, which does not good ice cream make.  Thanks, Google.)

Anyway, I came across this recipe for grape sherbet and had to try it right away.  This stuff was a dream come true, let me tell you.  I used a tart not-from-concentrate grape juice that shined in the final product.  It had light and fluffy texture, which surprised me given the short ingredient list.  This is a must-try if you're a sucker for grapes like me.  :-)


Adapted from Taste of Home 

 * For gluten-free diners, use 100% grape juice or Welch's juice.

INGREDIENTS
1 3/4 cups grape juice (preferably the fancy-pants no-sugar-added kind)
1 3/4 cups half-and-half
1/2 cup sugar

DIRECTIONS
1.  Combine all ingredients.  Pour into the cylinder of ice cream maker and freeze according to manufacturer directions.  For soft-set sherbet, serve immediately.  For firmer sherbet, transfer to a container and freeze for at least four hours.

Cake Batter Truffles

Oh my whoa, these things are so moist and sinfully delicious.  I snuck a taste of the batter before parsing it out and had to restrain myself from stuffing my face like it was going out of style.

*Ahem*

Quality control, you know.

They went over very well at my Bunco night, although next time I think I'll cut back the sugar by at least a quarter cup to counteract the sweetness of the coating.

From The Girl Who Ate Everything

INGREDIENTS

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix

sprinkles

DIRECTIONS


Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.